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Clams Stuffed with Pork and Egg Yolk

Fish and Seafood

Clams Stuffed with Pork and Egg Yolk
10 large clams, soaked in salt water for one hour
1/4 pound ground pork
10 fresh shrimp, peeled, veins removed, each cut into four pieces
4 water chestnuts, minced coarsely
2 salted egg yolks
1 scallion, green part only, minced
1 slice fresh ginger, minced
1 teaspoon Chinese rice wine
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1. Put clams into two cups boiling water, and when they open, remove the clams to a chopping bowl and mince them, reserve the clam shells and any clam juice separately.
2 Mix ground pork with the minced clams, shrimp pieces, water chestnuts, egg yolks, minced scallion, ginger, rice wine, salt, and pepper, and one cup of the clam juice, and stir slowly and gently.
3. Stuff the pork mixture into the clam shells, and cover each one with a piece of plastic wrap.
4. Microwave the stuffed clam shells on high for four minutes, then serve.

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